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Egg Roll Bowls

Egg Roll Bowls

Chinese takeout gets a little lighter here but hangs on to its iconic flavors. You can add extra veggies like thinly sliced red bell peppers, mushrooms, or shredded carrots to the mix.

Ingredients

Cooking spray

5 spray(s)

Uncooked 96% lean ground pork

1 pound(s)

Uncooked scallion(s)

6 large, chipped

Garlic clove

2 clove(s), minced

Ginger root

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1 Tbsp, minced

Soy sauce

3 Tbsp

Rice vinegar

2 Tbsp

Apricot preserves

1 Tbsp

Toasted sesame oil

1 Tbsp

Packaged coleslaw mix (shredded cabbage and carrots)

6 cup(s)

Instructions

  1. Coat medium nonstick skillet with nonstick spray and heat over medium-high. Add pork, scallions, garlic, and ginger and cook, breaking up meat with wooden spoon, until pork is cooked through and no longer pink, 7 to 8 minutes.
  2. Stir in soy sauce, rice vinegar, jam, and oil.
  3. Divide pork mixture among 4 bowls or storage containers. Top each bowl with 1½ cups coleslaw. Cover and refrigerate.
  4. Before serving, microwave pork and vegetables until pork is heated through and coleslaw is lightly wilted, 2 to 3 minutes. Or in small skillet or saucepan, heat pork and vegetables over medium for 2 to 3 minutes. Toss to combine. Garnish with more scallions and hot sauce (if using).

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  1. Serving size: about 1 1/2 cups
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